Tureen Of Lambs' Tails

Lambs' tails are had from the butcher ready scalded; they should be blanched off, and then put into a white braise ; when very tender, take them up, cut them into lengths of about two inches, and put them into a small soup-pot until you want them ; lay the bottom of a

E stewpan with lean ham ; cut up two old fowls, and put them to the ham, with four large onions, a faggot, and a few blades of mace; put in half a pint of water; put the stewpan on the lire, to draw down very slow for one hour, (he careful that it does not catch at the bottom); then put two quarts of stock; let it boil for an hour, but very slow, so that it does not waste by boiling; strain it, and skim the fat off quite clean ; boil one pint of asparagus peas in some of, the stock that the old fowls were boiled in : when done, put asparagus peas, and the remainder of the stock, to the lambs tails, and set the soup-pot at the side of a stove, to boil for a few minutes; make a liaison of four yolks of eggs, and one pint of cream that has boiled ; when strained, put a pint of beshemell to the liaison ; take the soup from the fire, and put the liaison in ; keep stirring it all the while; then put it on the fire until it begins to come to a boil ; be sure to keep stirring the soup during the time it is on the fire : if it should be ready before it is wanted, put the soup-pot into a stewpan of hot water, and set it on the side of a stove.

Quarter Of Lamb Forced

Cut a long slit in a large leg of lamb, and take out the meat; the front of it must not be defaced; chop the meat small, with marrow, beef suet, oysters, washed anchovy, an onion, sweet herbs, lemon-peel beaten, mace, and nutmeg; beat all together in a mortar, stuff the leg in its original shape, sew it up, rub it over with yolks of eggs, and roast it for an hour, basting it with butter: cut the loin into steaks, season them with pepper, salt, and nutmeg, lemon-peel cut fine, and a few herbs; fry them in fresh butter, of a fine brown; pour out the butter, put in a quarter of a pint of white wine, and add half a pint of strong stock, a quarter of a pint of oysters, with their liquor, some mushrooms, a spoonful of pickle, butter rolled in flour, and the yolk of an egg: stir all together till thick, then lay your leg; of lamb in the dish, and lav the steaks round it; pour the sauce over it: garnish with lemon.

A Leg Of Lamb And Haricot Beans

A LEG of lamb will take one hour and a half to roast; put the haricot beans in the dish first.

N.B. Butter, salt, and flour the lamb.

Chine Of Lamb, And Cucumber Sauce

Tie the lamb on a spit; butter, salt, and paper it; put it to the fire. and baste it well; it will take one hour and a half; put the sauce on the dish, and the lamb upon it.